Cream of cauliflower soup recipe

Cream of Cauliflower Soup recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Cream of cauliflower soup is a delicious and creamy dish that is perfect for a comforting meal. This recipe takes the humble cauliflower and transforms it into a velvety soup that is both satisfying and healthy. With just a few simple ingredients, this soup can be whipped up in no time, making it a great option for a quick and easy dinner. The combination of cauliflower, onions, garlic, and vegetable broth creates a rich and flavorful base, while a touch of cream adds a luxurious texture.

Keywords: cream of cauliflower soup, recipe, cauliflower, creamy, comforting.

Cream of cauliflower soup recipe details

Cream of cauliflower soup recipe, recipe Rating: 4.6
Number of votes:111

Ingredients

3 Tablespoons butter or oil

1 clove garlic

1 medium onion, coarsely chopped

3 ribs celery, coarsely chopped

1 carrot, coarsely chopped

2 Tablespoons parsley

1 head cauliflower, broken into large sections

1/4 cup flour

8 cups chicken broth

bouquet garni: 1 teaspoon peppercorns, 1 teaspoon dried tarragon, 1 bay leaf

1 cup evaporated milk or half and half

freshly chopped tarragon (optional)

Instructions:

Here is one of the recipes that Linda submitted to the Soup’s On! cookbook with which the publisher was quite impressed. Many of their guests request a copy of this recipe. The recipe for the Corn Chowder was picked up from Soup’s On! cookbook and printed in the Albany, NY newspaper, Time Union, on January 22, 1997.

In a large soup pot, heat oil. Add next 6 vegetables. Cook, covered over medium heat about 5 minutes, stirring occasionally. Stir in flour, coating vegetables. Add chicken broth. Bring to a boil. Put herbs for bouquet garni in a tea ball or tie in cheese cloth. Add to soup mixture. Reduce heat; cover and cook until vegetables are tender, about 15 minutes. Remove vegetables from broth and puree in food processor or blender. Return puree to soup pot. Heat; add salt to taste. Stir in milk or cream just before serving. Garnish each cup with freshly chopped tarragon if desired.

Yield:12 cups